Buffalo Chicken & Potato Casserole


Even though its technically spring, it still feels like winter! I made this the other week and the family ate it while watching amazing basketball for March Madness. It's a great and easy recipe for chowing down and vegging on the coach! 

I used some sour cream to top it and it was delicious! You can swap it out for blue cheese or ranch dressing depending on your taste preferences. Also, any hot sauce will suffice and I used sriracha because well...I put that sh*t on everything! 



  • 2 lbs boneless skinless chicken breasts, cut into ½-inch cubes
  • 8 medium potatoes, cut into ½-inch cubes (I used red potatoes)
  • ⅓ cup olive oil
  • 1½ teaspoons salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons hot sauce ( I used sriracha sauce)


  • 2 cups shredded cheddar cheese
  • 1 cup cooked and crumbled bacon
  • 1 cup sliced green onion


  • 1/2 cup sour cream (you can use anything you want like: ranch dressing, blue cheese dressing etc...
  1. Preheat oven to 500F 
  2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
  3. Add the potatoes and toss to coat.
  4. Place the potatoes in a greased 9x13 baking dish.
  5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
  6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
  7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
  8. Remove potatoes from the oven and lower the oven temperature to 400°F.
  9. Place the RAW chicken on top of the potatoes and cook for 20 minutes or until the chicken is done.
  10. In a large bowl, mix all the topping ingredients together.
  11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
  12. Serve with extra hot sauce and sour cream!

~thank you to The Girl Who Ate Everything for this inspired and comforting:) recipe